Mexican Chicken Corn Croquettes

For the Mexican Chicken Corn Croquettes, soak breadcrumbs in milk or water.

Cut chicken breast into cubes and chop with the well-squeezed bread in a food processor (or chop very finely).

Towards the end, add corn kernels and chop briefly.

Season with salt, pepper, chili or cayenne pepper, Tabasco sauce and anchovy paste according to your personal taste.

Mix in bread crumbs and chopped cilantro.

Heat plenty of vegetable oil in a frying pan.

Using a tablespoon, scoop out some of the mixture and shape into croquettes with slightly moistened palms.

Carefully roll in breadcrumbs and slowly fry in hot fat for about 8-10 minutes, depending on size and shape, until golden brown.

Lift out and drain on paper towels.

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